Question: Purchased a piece of Striploin weighing 12.5 Lb., Trim and fat was 30% of the weight. Determine the Yield % for the trimmed Tenderloin

Purchased a piece of Striploin weighing 12.5 Lb., Trim and fat was 30% of the weight. Determine the Yield % for the trimmed Tenderloin

Purchased a piece of Striploin weighing 12.5 Lb., Trim and fat was 30% of the weight. Determine the Yield % for the trimmed Tenderloin and the fat. Trim/fat = 30%, Portion Size is 9 oz.sirloin, Accompaniments /G Factor = $1.15, SF = 10% We want to keep the FC% at 32.5%, what should be the selling Price BUTCHER TEST PREPARED BY: DATE: UNIT PRICE: ITEM: whole striploin $ 7.85 $ 7.85 S 98.13 AMOUNT PURCHASED: 7.5 12.5 Lbs. INVOICE COST: ITEM: YIELD %: QUANTITY: UNIT PRICE: EXTENDED PRICE Tenderloin 100% Lbs. RAW TRIMS: Fat Libs. TOTAL TRIMMED WT. TRIMMED TENDERLOIN Find the final yield Cost /Ounce Cost/portion Cost/Dish True Cost /Dish Minimum Menu Price Lbs. TOTAL COST OF TRIE S Lbs.

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